Blog
Tips, guides and stories about Mexican cooking in Canada
Welcome to the Recetas Mexas blog, your source for information about Mexican cuisine in the UK. Here you'll find detailed guides about Mexican ingredients, practical tips for cooking authentic dishes with products available in British supermarkets, and articles about the rich culinary culture of Mexico. Explore our recipes, products and restaurants for more.
Our articles cover everything from toasting and rehydrating dried chillies for rich, complex salsas to understanding the difference between corn and flour tortillas and when to use each. Learn traditional techniques like nixtamalisation that give tortillas their distinctive flavour and texture.
Written by our team of Mexicans living in the UK, every article combines first-hand cultural knowledge with practical advice for British kitchens.
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We also publish shop reviews of Latin and Mexican stores across UK cities, product comparisons (which bottled mole is most authentic, what brand of totopos tastes best), seasonal guides (chiles en nogada in September, rosca de reyes in January, pan de muerto in November) and the fascinating stories behind dishes like mole poblano, tamales andpozole that carry centuries of pre-Hispanic and colonial tradition.
Whether you're a complete beginner curious about Mexican cuisine or an experienced cook looking to perfect your technique, our blog has something for every level. All recipes and techniques are adapted for ingredients available at Tesco, Sainsbury’s, Waitrose and specialist Mexican shops across the UK.
Latest Articles
From 1944 to Leamington: The Story of Mexico's Diplomatic Presence in Canada
Mexico's embassy and five consulates in Canada trace an 80-year relationship — one that grew from wartime recognition to a farm town in Essex County.
How Many Mexicans Actually Live in Canada? What the Census Says
Statistics Canada's 2021 Census breaks down the Mexican-origin population by province — and shows why "percentage of what" matters more than the headline number.
Leamington and Kingsville: Ontario's Greenhouse Towns Built on Mexican Labour
Why a small corner of southwestern Ontario has one of Canada's highest concentrations of Latin American residents — and a Mexican consulate of its own.
Sixty Years of Circular Migration: Mexico, the SAWP, and Quebec's Farms
The Seasonal Agricultural Worker Program has moved Mexican labour into Canadian fields since the 1970s. Here's the national history — and what we could and couldn't confirm about Quebec.
Tex-Mex or Mexican? What Canadians Are Actually Eating, and Why the Words Aren't Interchangeable
Cheese, a 1960s American coinage, and a Texan border cuisine — the real origins of Tex-Mex, and why it isn't the same thing as Mexican food, even in Canada.
Windsor, Ontario: A Case Study in Getting the Percentage Right
Windsor's Mexican and Latin American population is real and growing — but two different, both-true statistics about it were once collapsed into one wrong headline. Here's the correction, in full.
Adjusting Chile Heat for Canadian Palates Without Breaking the Recipe
Why water makes chile heat worse, why dairy actually works, and how to turn a recipe down for guests without gutting its flavour — the chemistry, explained.
Adjusting Mexican Recipes for Calgary's Altitude
Calgary sits over 1,000 metres up. Here's the real physics of why beans, tamales and baking take longer there, with the numbers.
Best and Worst Appliances for Mexican Cooking in Canada
Pressure cookers, slow cookers and air fryers each work by different physics — here's which help Mexican cooking, which need a workaround, and why.
Comal Substitutes for Glass-Top and Induction Stoves
Most Canadian kitchens don't have a gas flame. Here's the physics of why that matters for a comal, and what actually works on induction and ceramic glass-top.
Freezing Tortillas, Salsa and Masa in Canada
The real chemistry of tortillas going stale, why the fridge is worse than the freezer, and how to freeze masa, salsa and tortillas without wrecking the texture.
Hard Water, Beans and Nixtamalization in Canada
Prairie tap and well water runs hard across much of Canada. Here's the real chemistry of why that slows down a pot of frijoles, with the numbers by province.